1 can (14 oz.) artichoke hearts, drained (reserve liquid)
2 tbsp. instant minced onion
3 tbsp. dry sherry (optional)
2 tbsp. soy sauce
1/4 c. vinegar
1 tsp. salt

Place artichokes in 1 quart standard jar. Heat reserved artichoke liquid and remaining ingredients to boiling; pour into jar. Cover and refrigerate 24 hours. Drain; serve artichokes in salad or as a relish.

4 servings/30 calories each without sherry; 45 calories each with sherry. (Each serving: 1/2 cup.)